1 head cauliflower, chopped or 1 bag frozen spinach, or vegetable of choice

1 tsp coriander

1 tsp garam marsala

1 tsp paprika

1 tsp salt

1 tsp tumeric

1/4 tsp black pepper

1/4 tsp cumin

1/8 tsp cayenne pepper

1/2 cup coconut milk

cilantro, for garnish

Sautee onion, chicken, garlic, ginger in coconut oil for 5 minutes. Add the rest of the ingredients besides coconut milk. Cook in instant pot for 8 minutes and let it naturally release. Or bring to a boil, turn to low, cover and cook for 30 minutes. Stir in coconut milk at the end.